Food product and method of manufacturing



i Patented Jan. 3Q, 1923.

, UMTED stares nane WILLIAMJQHN BRUCE; or NEW YORK, N. .Y.

".roon rnonucr AND METHOD orsilrenuracrunme No Drawing. i

, To allecho-willmag/concern:

Be it known that 1, WILLIAM J; BRUCE, re-

siding at New York cit /,,.in..the county of New York and State of ctr/ York, have invented a certain new and useful Food Product andhlethod of Manufacturing,of which the following is a specification. V

It is an'object of my invention toprovide a new anduseful composition of inatter of the nature of milk fermented by the Bacillus Bu ly/ rims typeA designed or adapted for use as a food and therapeutic product, having various advantages over anything of this sort previously on the market.

It is a further object to provide a new and improvedmethod or process for manufacturing such product Itis a further object of my invention to provide a new and useful composition of matter designedand intended as'a food and therapeutic product and atthe same time serve as a laxative, and to provide a new and improved method or process for producing such product. i Y

Referring to the invention in detail Iproduce the product first above referred to as follows? The first step in the process or method is to pasteurize a new raw nilln This pasteurizationis carried out in large steam or water jacketed vats or by any other suitable means. The milk is filtered through a strainer consisting of several ply of gauze lined with sterile absorbent cotton into a vat which is referred to as vat number one. It is then heatedto atemperature of 65 degrees centigrade and held atthattemperature for fifteen minutes. The milk is then run into 'vat number two which is preferably placed at a lower elevation than'vatnumber one, in.

i which second vat the material is again held centigrade.

for fifteen minutes at a temperature of sixty-five degrees centlgrade. Runnmg the milk from vat numberone' to vat number two produces a thorough mlxing and the milk is given the pasteurized treatment of:

thirty minutes at sixty-five degrees centigrade; After this treatment the pasteurized milk is then run off into sterile twenty liter glass bottles containing small pieces of sterilized calcium carbonate approximately three pounds. The bottle and contents are thenplaced in cold storage and brought down to a temperature below eight degrees l/Vhen deslred the milk is ren'ioved fromthe coldstorage room to an inwhich condition it is Application filed April 11, 1921., Serial No. 460,455.

o'culatingroom and a fresh twenty-four hour culture of Bacillus BMlgCWiCfUS of the deslred quantity, preferably approximately five hundred cubic centinieters to each twenty liter bottles is added. The bottles are then shaken and placed for the purpose of further accentuatingthe growth of these germs in an incubator for about i'en ho-urs at a tez'nperatuii'e of approximately forty degrees contig iiulep Thereu 'ion they are placed in cold storage and brought down to a temperature below eight degrees. centigrade in order to inhibit further growth of this organism and to preserve its virility in kept until ready for bottling for the trade. As the Bacillus Bulgwm'ous type A produces a large amount of lactic acid when grownin milk, approximately three per cent, it has been found that this excess acid will not only inhibit the growth, reduce virility, but will actually cause a decomposition of the germs, and as it is necessary to produce a product'of several millions of organisms oer cubic centimeter, in a high virile form, the addition of calcium carbonate has been found to neutralize the excess acidity, yet leaving asufticient amount present for the chemical action in vitro.

The remaining lactic acid cannot be harmful as this acid enjoys a universalrecognition of great medicinal value; The strain of Bacillus Bulgam'cus used is a subculture of the one isolated by Grigoroif, known as the only true Bacillus Bulgarians, and classified as type A. It is recognized both for its ability to produce acid and high virility. Since the therapeutic value of thisorganism is to inhibit putrefac-tion, it will accomplish this through" its ability to; reproduce in great numbers in the transverse colon, producing an acid medium which completely inhibits vthe virility of the pathogenic intestinal flora.

The product'for thetrade is preferably put up in eight ounce dark brown or green glass bottles to protect'the productagainst the deleterious effect of the light rays. This describes the method of process for manufacturing the. first product.

As to the second product, the method or process is the same, except that I add immediately before bottling eight grams of phenolphtalein at eight degrees centigrade to each twenty liter bottle for single strength or sixteen grams for double strength. The

addition of the phenolph'talein does not in any Wise detract from the composition as a food product and at these-me time renders it a laxative. After the phenolphtelein has been added the bottle is shaken or rolled, in

order to produce a thorough mixture. .The' composition is then passed through a sterile gauze strainer into the bottling machinery! The product is then bottled. labelled. twain i 1 r I placed in aternperature below eight degrees eentlgrede and held at that temperature until merketed.

Having thus described my. invention, I

i claim it. he herein described composition oi matter consisting oi pasteurized nnllgcalture of Beef/Hus Bulgarians substantially as described.

2. The here -lescribed composition 0t cium carbonate and a fresh liquid milk eul of eddinp to pure Whole milk )asteurized calcium carbonate, then reducing. the temperature, then adding to the mixture thus tormeda culture of Bacillus Bulgaricus,

then incubating the mixture, then reducing' the temperature thereetl In itness'whereof, I hereunto subscribe my name to this specification in the presence of twowitnessesg WILLIAM JOHI? BRUCE.

Witnesses:

JOHN HEALEY, PETER IIUGHES. 

